Once beans are ready, place tostada bowl on each plate and fill with mixture of ½-cup beans, ½-cup mesclun and ½-cup romaine hearts. Place a small amount of onions and tomatoes on top of each tostada bowl.

Cover with hot pulled pork. Garnish with 3 slices of avocado and drizzle with 3-oz of Chipotle ranch on top. Serve.